How I wish I had found this recipe when the cherries were in the prime of their harvest! But no worries for those who froze cherries, or who know where to find them in the supermarket!
Cherry Compote over Chevre (Goat) Cheese
2 1/2 cups pitted cherries with juice (sour pie cherries or Bing cherries, fresh or frozen)
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
zest and juice of 1/2 lemon
4-5 ounce fresh chevre (goat cheese) — you can leave this au naturel or add a little maple syrup to sweeten the cheese
Add cherries and sugar to a heavy-bottom pot. Cook over medium-high heat until sugar is dissolved. Add vinegar, lemon juice and lemon zest. Simmer gently for 5 minutes. Allow to cool slightly.
Serve warm or cooled compote over 1 oz portion of goat cheese.
Thanks to Houndstooth Gourmet